Pancit Laksa

1 block firm tofudiced

4 tbsp canola oil

¼ kg pork liempodiced

2 garlic bulbsmashed and peeled

1 large red onionchopped

1 lemongrass stalkchopped

1 large carrotjulienne

2 tbsp minced ginger

3 red chilies

½ cup laksa paste

½ cup pork broth

1 cup coconut cream

1 tbsp soy sauce

½ tbsp fish sauce

½ tbsp white sugar

1 pack egg noodles or pancit canton (600 g)

1 small cabbagechopped

1 cup shrimppeeled and head-off

½ cup bean sprouts

4 hard boiled eggssliced

cilantro for garnish

fried garlicfor garnish

calamansifor garnish

In a wok, heat canola oil then fry the tofu until golden brown. Set aside.

In the same wok, add the liempo and cook it until it browns. After that add the garlic, red onion, lemongrass, ginger and red chilies. Sauté for 3 mins

Add the laksa paste and cook for 3 mins. Add the pork broth to deglaze the pan.

Add the coconut cream and carrots then simmer for 10 mins or until the liquid reduce in half.

Place in the noodles then add the sugar, fish sauce and soy sauce. Mix to incorporate all ingredients. Simmer until the noodles soften. Add more stock if needed.

Stir in the cabbage and shrimp and cook for 3 mins. Toss in the bean sprouts and fried tofu. Adjust taste with salt and pepper then mix well to combine everything.

Remove from heat then transfer to a serving plate. Top with hard boiled egg, cilantro, fried garlic then serve with calamansi.

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